Flours for pastry-making
Flours for pastry-making
Our ideal flours and mixes for your pastry preparations, including 'Pastry-making Line', the 'Infibra' line with roasted wheat germ and 'Dolce Vivo'.
The careful selection of our grains, the state-of-the-art technology of our mills and the systematic controls we carry out guarantee the safety and exceptional consistency of the flours that have always made us stand out.
Find the perfect Molino Denti product for your needs.
Our Flours
Pastry Line
Frolla
W140 - W160 | High quality "00" type soft wheat flour, recommended for the preparation of shortcrust pastry in general, biscuits, shortbread, tarts.
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Infibra
Type 1 | W210
W210 | Type '1' soft wheat flour from 100% Italian grains for professional use, with toasted wheat germ added. Ideal for bread, bread sticks, pizza, focaccia and biscuits.
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Infibra
Type 1 | W300
W300 | Type '1' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, focaccia and cakes with medium rising times.
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Pastry Line
Croissant
W380 - W390 | High quality "00" type soft wheat flour, recommended for breakfast products as puff pastry, croissant, brioches and veneziane.
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Pastry Line
Sfoglia Soft
W270 - W280 | High quality "00" type soft wheat flour, ensuring maximum friability for puff pastry production.
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Infibra
Type 1 | W380
W380 | Type '1' soft wheat flour for professional use, type ‘1’ for professional use with toasted wheat germ added. Ideal for bread, pizza, leavened pastry products and for the preparation of biga and preferment starter doughs.
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Pastry Line
Lievitati
W400 - W430 | High quality "00" type soft wheat flour, recommended for the production of sweet dough very rich and hydrated and for long leaven.
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Infibra
Type 2 | W230
W230 | Type '2' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, pasta and cakes with short rising times.
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